Take your farro to the next level with this rich and delicious Curry Farro Salad. It's simple and easy to make, while still having a complex flavor profile. The curry farro is so special because it's cooked in curry broth, rather than water, which really elevates this dish. This is a perfect dish for meal prep because it truly gets better with time and when the flavors have melded together. Keep reading for the fully recipe details.
Recipe
Ingredients
1 Cup whole farro
2 Cups vegetable broth
1 Tbsp red curry paste
1/4 Cup sun-dried tomatoes
1/4 Cup slivered almonds
1 Cup broccoli
1/2 Cup fresh parsley, chopped
1 Shallot, finely minced
1/3 Cup extra virgin olive oil
1 tsp smoked paprika
1 tsp cumin
1/2 Lemon
Salt and Pepper to taste
Directions
In a medium sauce pan, whisk together the vegetable broth and curry paste. Add the farro grain, bring the broth to a boil then reduce to a simmer. Cover and allow to cook, stirring occasionally, until all of the broth is absorbed and the farro is tender about 25-30 minutes).
While the farro cooks, wash the broccoli and remove the stems. Finely chop the broccoli into small pea size pieces and add to a medium sized saute pan with some olive oil. Cook the broccoli for 7-8 minutes or until tender and golden.
Add the cooked broccoli and farro to a medium bowl. Add in the sun-dried tomatoes, slivered almonds, minced shallot, and fresh parsley. Toss to combine.
Add the olive oil, juice of half a lemon, cumin, paprika and salt and pepper. Toss to fully coat.
Serve immediately or place in an airtight container in the fridge for 4 hours or overnight to allow the flavors to settle together. This is one of those dishes that gets better with time.
Storage: store in an airtight contain in the fridge for up to 7 days.